Dani Garcia’s Easy Roasted Chicken Macaroni Recipe (with a trick for other pasta dishes)

Dani Garcia’s Easy Roasted Chicken Macaroni Recipe (with a trick for other pasta dishes)

Chef Dani García had promised to share with his Instagram followers the recipe for what is about to become the new menu item at his BiBo restaurants. “She is Bestial, greedy and absolutely unbeatable. You will succeed with these macaroons”, promised the chef recognized with three Michelin stars. And, as promised is debt, a few days later it was recorded to show us how we can reproduce it at home: “Brutal recipe for you to have a great time cooking it and sharing it with the people you love the most, there is no better gift than this”. Well, Dani García has already said it.


In this recipe for chicken stuffed macaroni you start with the bechamel, which could be considered the most laborious step of all. Thus, we infuse the 600 ml. spiced milk for roast chicken. In this case, a mixture of the following dry spices: chopped rosemary, chopped thyme, white pepper and bay leaf. We remove forming a roux or a paste for the bechamel with 75 gr. of butter and 55 gr. Of flour. The chef’s personal trick is to cook it well without stopping stirring.

On the other hand, we cook the rigatoni-type macaroni and let them cool. For the filling, Dani García likes to grill chicken. We will need 600 gr. that, once roasted, we will grind in a food processor together with about 75 gr. of the bechamel that we have previously prepared.


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At this point, if you want, you can also grate and add a little foie gras and a little truffle (although it is completely optional), plus a few drops of stale wine. Once it has been well crushed, we deposit the content in a pastry bag and fill the rigatoni one by one, which we will have previously placed vertically on a plate or oven-safe source, and using a round mold.


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We sprinkle a little Parmesan on the mold with the rigatoni and put the dish in the oven until the cheese is au gratin. Meanwhile, flambé the rest of the bechamel and we place it as the base of the macaroni when plating and unmolding these.


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The final touch is to bathe them with a little chicken juice as a topping, although the chef gives us permission to omit it in case we don’t have it. Sounds good, right? So this trick mix the bechamel with the chicken and sprinkle it with the roast chicken sauce It is one of those that we can save to apply to other recipes and raise our dishes to the level of Michelin stars.

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Photos | @danigarcia7